The Official Methods of Analysis by AOAC International , 19th Ed. 2 Volumes Set.

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The Official Methods of Analysis of AOAC International 
(American Official Analytical Chemists),
 
19th Edition
NOW AVAILABLE
 

The Official Methods of AnalysisSM, 19th Edition (print), is now available for purchase. The print edition is a 2-volume set (hard cover bound books; not a subscription). Following are highlights in the new edition:

  • 31 Methods adopted as First Action
  • 16 SMPRs developed and approved by AOAC stakeholder panels
  • 7 Methods with major modifications
  • 10 Methods with minor editorial revisions
  • 7 New appendices on guidelines for SMPRs, voluntary consensus standards, probability of detection, validation of microbiological methods for foods and environmental surfaces, validation of dietary supplements and botanicals, single-laboratory validation of infant formula and adult nutritionals, and validation of food allergens
  • A new subchapter on General Screening Methods (Chapter 17, subchapter 15) that includes screening methods for bacteria
  • Updated information on program components of the Official MethodsSMprocess (found in the front matter)
 
 
 
 
Contents :

List of Changes for the 19th Edition, 2012. . . . . . . . . . iii

Important Notices. . . . . . . . . . . . . . . . . . . . . . . vi

Preface . . . . . . . . . . . . . . . . . . . . . . . . . . . viii

About the As so ci a tion. . . . . . . . . . . . . . . . . . . . xiii

Guide to Method For mat . . . . . . . . . . . . . . . . . . xvi

Def i ni tion of Terms and Ex plan a tory Notes . . . . . . . . xvii

 

Standard Method Performance Requirements. . . . . . . xxvii

1. Ag ricultural Liming Ma terials

1.1 Liming Ma te rials—Gen eral. . . . . . . . . . . . . 1

1.2 Cal cium Sil i cate Slags . . . . . . . . . . . . . . . 3

1.3 Gravimetric El e men tal Anal y ses . . . . . . . . . . 4

1.4 Chelometric El e men tal Anal y ses . . . . . . . . . . 6

1.5 Colorimetric El e men tal Anal y ses. . . . . . . . . . 6

2. Fertilizers

2.1 Fer til izers—Gen eral . . . . . . . . . . . . . . . . 1

2.2 Wa ter . . . . . . . . . . . . . . . . . . . . . . . . 4

2.3 Phos pho rus . . . . . . . . . . . . . . . . . . . . . 5

2.4 Ni tro gen . . . . . . . . . . . . . . . . . . . . . . 12

2.5 Potassium . . . . . . . . . . . . . . . . . . . . . 22

2.6 Other El e ments . . . . . . . . . . . . . . . . . . 29

2.7 Peat . . . . . . . . . . . . . . . . . . . . . . . . 52

2.8 Soils . . . . . . . . . . . . . . . . . . . . . . . . 56

3. Plants

3.1 Gen eral Methods . . . . . . . . . . . . . . . . . . 1

3.2 Metals. . . . . . . . . . . . . . . . . . . . . . . . 2

3.3 In di vid ual Metals . . . . . . . . . . . . . . . . . . 7

3.4 Non metals . . . . . . . . . . . . . . . . . . . . . 16

3.5 Other Con stit u ents. . . . . . . . . . . . . . . . . 26

3.6 Pig ments. . . . . . . . . . . . . . . . . . . . . . 31

3.7 To bacco . . . . . . . . . . . . . . . . . . . . . . 33

4. Animal Feed

4.1 An i mal Feed—Gen eral . . . . . . . . . . . . . . . 1

4.2 Pro tein . . . . . . . . . . . . . . . . . . . . . . . 24

4.3 Urea . . . . . . . . . . . . . . . . . . . . . . . . 36

4.4 Ni tro gen . . . . . . . . . . . . . . . . . . . . . . 37

4.5 Fat . . . . . . . . . . . . . . . . . . . . . . . . . 40

4.6 Fiber . . . . . . . . . . . . . . . . . . . . . . . . 44

4.7 Sugars . . . . . . . . . . . . . . . . . . . . . . . 56

4.8 Min erals . . . . . . . . . . . . . . . . . . . . . . 60

4.9 Mi cros copy . . . . . . . . . . . . . . . . . . . . 71

4.10 Ad di tives . . . . . . . . . . . . . . . . . . . . . 73

5. Drugs in Feeds

5.1 Feeds—Gen eral Methods . . . . . . . . . . . . . . 1

5.2 Chem i cal Methods for An ti bi otics. . . . . . . . . 44

5.3 Mi cro bi o log i cal Methods

for An ti bi otics . . . . . . . . . . . . . . . . . . . 60

Com mon and Chem i cal Names of Drugs . . . . . . . . . 88

6. Dis in fec tants

6.1 Phe nol Co ef fi cient Methods . . . . . . . . . . . . 1

6.2 Hard Sur face Car rier Test Methods. . . . . . . . . 6

6.3 Other Tests. . . . . . . . . . . . . . . . . . . . . 22

7. Pesticide Formulations

7.1 Gen eral Methods . . . . . . . . . . . . . . . . . . 1

7.2 In or ganic and Organometallic Pes ti cides

and Adjuvants. . . . . . . . . . . . . . . . . . . . 8

7.3 Fun gi cides . . . . . . . . . . . . . . . . . . . . . 25

7.4 Her bi cides . . . . . . . . . . . . . . . . . . . . . 45

7.5 Pes ti cides Re lated to Nat u ral Prod ucts

and Their Syn er gists. . . . . . . . . . . . . . . . 56

7.6 Organohalogen Pes ti cides . . . . . . . . . . . . . 69

7.7 Thiophosphorus and Other

Organophosphorus Pes ti cides . . . . . . . . . . 104

7.8 Mis cel la neous Pes ti cides. . . . . . . . . . . . . 130

Com mon and Chem i cal Names of Pes ti cides . . . . . . 136

8. Haz ard ous Sub stances

. . . . . . . . . . . . . . . . . . . . . . . 1

9. Metals and Other El e ments at Trace Levels

in Foods

9.1 Multielement Methods . . . . . . . . . . . . . . . 1

9.2 Sin gle El e ment Methods. . . . . . . . . . . . . . 22

10. Pes ti cide and In dus trial Chem i cal Res i dues

10.1 Gen eral Multiresidue Methods . . . . . . . . . . . 1

10.2 Organo chlorine Res i dues . . . . . . . . . . . . . 26

10.3 Organophosphorus Res i dues. . . . . . . . . . . . 35

10.4 Fu mi gant Res i dues . . . . . . . . . . . . . . . . 50

10.5 Carbamate Res i dues . . . . . . . . . . . . . . . . 51

10.6 In di vid ual Res i dues . . . . . . . . . . . . . . . . 58

10.7 Pes ti cides in Wa ter. . . . . . . . . . . . . . . . . 97

10.8 Pes ti cides in Soil . . . . . . . . . . . . . . . . . 136

Com mon and Chem i cal Names of Pes ti cides . . . . . . 140

11. Wa ters; and Salt

11.1 Wa ter . . . . . . . . . . . . . . . . . . . . . . . . 1

ix © 2012 AOAC IN TER NA TIONAL

11.2 Salt. . . . . . . . . . . . . . . . . . . . . . . . . 31

12. Microchemical Methods

. . . . . . . . . . . . . . . . . . . . 1

13. Ra dio ac tiv ity

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1

14. Vet er i nary Analytical Toxicology

. . . . . . . . . . . . . 1

15. Cos metics

15.1 Gen eral Methods . . . . . . . . . . . . . . . . . . 1

15.2 De odor ants and An ti per spi rants. . . . . . . . . . . 6

15.3 De pil a tories . . . . . . . . . . . . . . . . . . . . 11

15.4 Face Pow der . . . . . . . . . . . . . . . . . . . . 11

15.5 Hair Prep a ra tions . . . . . . . . . . . . . . . . . 13

15.6 Sun tan Prep a ra tions . . . . . . . . . . . . . . . . 15

16. Ex tra ne ous Ma te rials: Iso la tion

16.1 Gen eral . . . . . . . . . . . . . . . . . . . . . . . 1

16.2 Beverages and Beverage Materials . . . . . . . . . 11

16.3 Dairy Prod ucts. . . . . . . . . . . . . . . . . . . 13

16.4 Nuts and Nut Prod ucts. . . . . . . . . . . . . . . 18

16.5 Grains and Their Prod ucts. . . . . . . . . . . . . 19

16.6 Baked Goods . . . . . . . . . . . . . . . . . . . 26

16.7 Break fast Ce reals . . . . . . . . . . . . . . . . . 28

16.8 Eggs and Egg Prod ucts . . . . . . . . . . . . . . 29

16.9 Poul try, Meat, and Fish and Other

Ma rine Prod ucts . . . . . . . . . . . . . . . . . . 30

16.10 Fruits and Fruit Prod ucts . . . . . . . . . . . . . 33

16.11 Snack Food Prod ucts . . . . . . . . . . . . . . . 36

16.12 Sugars and Sugar Prod ucts . . . . . . . . . . . . 36

16.13 Vegetables and Vegetable Prod ucts . . . . . . . . . 37

16.14 Spices and Other Con di ments . . . . . . . . . . . 44

16.15 Mis cel la neous . . . . . . . . . . . . . . . . . . . 53

16.16 An i mal Ex cre tions. . . . . . . . . . . . . . . . . 61

16.17 Mold . . . . . . . . . . . . . . . . . . . . . . . . 71

16.18 Fruits and Fruit Prod ucts . . . . . . . . . . . . . 74

16.19 Vegetables and Vegetable Prod ucts . . . . . . . . . 75

17. Mi cro bi o log i cal Methods

17.1 Eggs and Egg Prod ucts . . . . . . . . . . . . . . . 1

17.2 Chilled, Frozen, Pre cooked,

or Pre pared Foods, and Nutmeats. . . . . . . . . . 4

17.3 Coliforms . . . . . . . . . . . . . . . . . . . . . 27

17.4

Esch e richia coli . . . . . . . . . . . . . . . . . . 50

17.5

Staph y lo coc cus . . . . . . . . . . . . . . . . . . 89

17.6 Ste ril ity (Com mer cial) of Foods

(Canned, Low Acid) . . . . . . . . . . . . . . . 110

17.7

Clostridium. . . . . . . . . . . . . . . . . . . . 115

17.8

Ba cil lus. . . . . . . . . . . . . . . . . . . . . . 124

17.9

Salmonella . . . . . . . . . . . . . . . . . . . . 128

17.10

Lis te ria . . . . . . . . . . . . . . . . . . . . . . 220

17.11

Vibrio. . . . . . . . . . . . . . . . . . . . . . . 263

17.12 Vi ruses . . . . . . . . . . . . . . . . . . . . . . 268

17.13 So matic Cells. . . . . . . . . . . . . . . . . . . 270

17.14

Bacillus anthracis . . . . . . . . . . . . . . . . 272

17.15 General Screening Methods . . . . . . . . . . . 279

18. Drugs: Part I

18.1 Gen eral Methods . . . . . . . . . . . . . . . . . . 1

18.2 Sol vents. . . . . . . . . . . . . . . . . . . . . . . 2

18.3 Halogenated Drugs . . . . . . . . . . . . . . . . . 3

18.4 In or ganic Drugs. . . . . . . . . . . . . . . . . . . 5

18.5 An ti his ta mines. . . . . . . . . . . . . . . . . . . 18

18.6 Alkanolamines. . . . . . . . . . . . . . . . . . . 21

18.7 Phenethylamines. . . . . . . . . . . . . . . . . . 27

18.8 Aminobenzoates . . . . . . . . . . . . . . . . . . 28

18.9 Syn thetics . . . . . . . . . . . . . . . . . . . . . 32

18.10 Microchemical Tests. . . . . . . . . . . . . . . . 44

18.11 Mi cros copy . . . . . . . . . . . . . . . . . . . . 54

18.12 Mis cel la neous . . . . . . . . . . . . . . . . . . . 55

18.13 Antifungal . . . . . . . . . . . . . . . . . . . . . 55

18.14 Antiparkinsonian . . . . . . . . . . . . . . . . . 56

18.15 Antihypertensive. . . . . . . . . . . . . . . . . . 57

Com mon and Chem i cal Names of Drugs . . . . . . . . . 59

19. Drugs: Part II

19.1 Acids . . . . . . . . . . . . . . . . . . . . . . . . 1

19.2 Phe no lic Drugs . . . . . . . . . . . . . . . . . . . 2

19.3 An al ge sics and Antipyretics . . . . . . . . . . . . 7

19.4 Hyp notics and Sed a tives. . . . . . . . . . . . . . 13

19.5 An ti co ag u lants. . . . . . . . . . . . . . . . . . . 20

19.6 Sul fona mides . . . . . . . . . . . . . . . . . . . 24

19.7 Thiazides . . . . . . . . . . . . . . . . . . . . . 27

19.8 Other Sul fur-Containing Drugs . . . . . . . . . . 30

Com mon and Chem i cal Names of Drugs . . . . . . . . . 36

20. Drugs: Part III

20.1 Opium Al ka loids . . . . . . . . . . . . . . . . . . 1

20.2 Tropane Al ka loids . . . . . . . . . . . . . . . . . 6

20.3 Xanthine Al ka loids . . . . . . . . . . . . . . . . . 7

20.4 Ip e cac Al ka loids . . . . . . . . . . . . . . . . . . 8

20.5 Ephedra Al ka loids . . . . . . . . . . . . . . . . . 9

20.6 Er got Al ka loids . . . . . . . . . . . . . . . . . . 11

20.7 Physostigmine Al ka loids . . . . . . . . . . . . . 14

20.8 Chinchona Al ka loids . . . . . . . . . . . . . . . 16

20.9 Rau wol fia Al ka loids. . . . . . . . . . . . . . . . 18

20.10 Other Al ka loids . . . . . . . . . . . . . . . . . . 25

20.11 Dig i talis . . . . . . . . . . . . . . . . . . . . . . 27

20.12 Other Nat u ral Prod ucts . . . . . . . . . . . . . . 30

Com mon and Chem i cal Names of Drugs . . . . . . . . . 35

21. Drugs: Part IV

21.1 Nat u ral Estrogens . . . . . . . . . . . . . . . . . . 1

21.2 Syn thetic Estrogens. . . . . . . . . . . . . . . . . 3

21.3 Progestational Ste roids . . . . . . . . . . . . . . . 6

21.4 Adrenocortico Ste roids . . . . . . . . . . . . . . . 8

21.5 Thy roid . . . . . . . . . . . . . . . . . . . . . . 14

Com mon and Chem i cal Names of Drugs . . . . . . . . . 15

22. Drugs: Part V

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1

Com mon and Chem i cal Names of Drugs. . . . . . . . . . 7

© 2012 AOAC IN TER NA TIONAL x

23. Drugs and Feed Ad di tives in An i mal Tis sues

. . . 1

Com mon and Chem i cal Names of Drugs . . . . . . . . . 27

24. Forensic Sciences

. . . . . . . . . . . . . . . . . . . . . . . . . . 1

25. Baking Pow ders and Baking Chem i cals

. . . . . . . 1

26. Distilled Liquors

26.1 Spirits . . . . . . . . . . . . . . . . . . . . . . . . 1

26.2 Cor dials and Li queurs . . . . . . . . . . . . . . . 19

27. Malt Bev er ages and Brewing Ma te rials

27.1 Beer . . . . . . . . . . . . . . . . . . . . . . . . . 1

27.2 Bar ley . . . . . . . . . . . . . . . . . . . . . . . 23

27.3 Malt . . . . . . . . . . . . . . . . . . . . . . . . 24

27.4 Ce real Ad juncts . . . . . . . . . . . . . . . . . . 31

27.5 Hops . . . . . . . . . . . . . . . . . . . . . . . . 34

27.6 Brewing Sugars and Syrups . . . . . . . . . . . . 36

27.7 Wort . . . . . . . . . . . . . . . . . . . . . . . . 38

27.8 Yeast. . . . . . . . . . . . . . . . . . . . . . . . 39

27.9 Brewers’ Grains . . . . . . . . . . . . . . . . . . 41

28. Wines

28.1 Gen eral . . . . . . . . . . . . . . . . . . . . . . . 1

28.2 Pre ser va tives. . . . . . . . . . . . . . . . . . . . 17

28.3 Fla vors. . . . . . . . . . . . . . . . . . . . . . . 18

29. Nonalcoholic Beverages and Concentrates

. . . . . . . . 1

30. Cof fee and Tea

. . . . . . . . . . . . . . . . . . . . . . . . . . . . 1

31. Ca cao Bean and Its Prod ucts

31.1 Gen eral . . . . . . . . . . . . . . . . . . . . . . . 1

31.2 Shell. . . . . . . . . . . . . . . . . . . . . . . . . 3

31.3 Choc o late Li quor . . . . . . . . . . . . . . . . . . 9

31.4 Fat. . . . . . . . . . . . . . . . . . . . . . . . . . 9

31.5 Other Con stit u ents. . . . . . . . . . . . . . . . . 12

32. Ce real Foods

32.1 Wheat Flour. . . . . . . . . . . . . . . . . . . . . 1

32.2 Wheat, Rye, Oats, Corn, Buck wheat, Rice,

Bar ley, and Soy beans and Their Prod ucts

Ex cept Ce real Ad juncts . . . . . . . . . . . . . . 44

32.3 Bread . . . . . . . . . . . . . . . . . . . . . . . 66

32.4 Baked Prod ucts . . . . . . . . . . . . . . . . . . 71

32.5 Macaroni, Egg Noodles, and Similar

Prod ucts . . . . . . . . . . . . . . . . . . . . . . 73

33. Dairy Prod ucts

33.1 Sam pling . . . . . . . . . . . . . . . . . . . . . . 1

33.2 Milk. . . . . . . . . . . . . . . . . . . . . . . . . 4

33.3 Cream . . . . . . . . . . . . . . . . . . . . . . . 64

33.4 Evap o rated and Con densed Milk . . . . . . . . . 70

33.5 Dried Milk, Non fat Dry Milk,

and Malted Milk. . . . . . . . . . . . . . . . . . 71

33.6 But ter . . . . . . . . . . . . . . . . . . . . . . . 75

33.7 Cheese . . . . . . . . . . . . . . . . . . . . . . . 81

33.8 Ice Cream and Frozen Des serts . . . . . . . . . . 95

34. Eggs and Egg Prod ucts

. . . . . . . . . . . . . . . . . . . . . 1

35. Fish and Other Ma rine Prod ucts

. . . . . . . . . . . . . 1

36. Fla vors

36.1 Gen eral Methods . . . . . . . . . . . . . . . . . . 1

36.2 Va nilla Ex tract and Its Sub sti tutes . . . . . . . . . . 1

36.3 Lemon, Or ange, and Lime Ex tracts,

Fla vors, and Oils. . . . . . . . . . . . . . . . . . 16

36.4 Al mond Ex tract . . . . . . . . . . . . . . . . . . 22

36.5 Cassia, Cin na mon, and Clove Ex tracts . . . . . . 24

36.6 Fla vor Ex tracts and Toi let

Prep a ra tions . . . . . . . . . . . . . . . . . . . . 25

37. Fruits and Fruit Prod ucts

. . . . . . . . . . . . . . . . . . . 1

38. Gelatin, Dessert Preparations, and Mixes

. . . . . . . 1

39. Meat and Meat Prod ucts

. . . . . . . . . . . . . . . . . . . . 1

40. Nuts and Nut Prod ucts

. . . . . . . . . . . . . . . . . . . . . 1

41. Oils and Fats

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1

42. Vegeta ble Products, Processed

42.1 Canned Veg e ta bles . . . . . . . . . . . . . . . . . 1

42.2 Dried Veg e ta bles . . . . . . . . . . . . . . . . . . 9

42.3 Frozen Veg e ta bles . . . . . . . . . . . . . . . . . 10

43. Spices and Other Con di ments

. . . . . . . . . . . . . . . 1

44. Sugars and Sugar Prod ucts

44.1 Sugars and Syrups . . . . . . . . . . . . . . . . . 1

44.2 Molasses and Molasses Products . . . . . . . . . 18

44.3 Con fec tion ary . . . . . . . . . . . . . . . . . . . 24

44.4 Honey . . . . . . . . . . . . . . . . . . . . . . . 25

44.5 Ma ple, Sap, Ma ple Syrup, Ma ple

Syrup Prod ucts. . . . . . . . . . . . . . . . . . . 37

44.6 Sugar Beets . . . . . . . . . . . . . . . . . . . . 47

44.7 Corn Syrups and Other Starch Derived

Sweeteners. . . . . . . . . . . . . . . . . . . . . 48

45. Vi ta mins and Other Nu tri ents

45.1 Chem i cal Methods . . . . . . . . . . . . . . . . . 1

45.2 Mi cro bi o log i cal Methods . . . . . . . . . . . . . 56

45.3 Bioassay Methods . . . . . . . . . . . . . . . . . 74

45.4 Nutritionally Related Components . . . . . . . . . 86

46. Color Ad di tives

46.1 Sep a ra tion and Iden ti fi ca tion of Color

Ad di tives in Foods, Drugs, and Cos metics . . . . . 1

46.2 In ter me di ates . . . . . . . . . . . . . . . . . . . 14

46.3 Sub sid iary and Lower Sulfonated Dyes . . . . . . 21

xi © 2012 AOAC IN TER NA TIONAL

46.4 Metals and Other El e ments . . . . . . . . . . . . 22

46.5 Halo gens. . . . . . . . . . . . . . . . . . . . . . 25

46.6 Mis cel la neous . . . . . . . . . . . . . . . . . . . 26

47. Food Ad di tives: Di rect

47.1 Gen eral Methods . . . . . . . . . . . . . . . . . . 1

47.2 An ti ox i dants . . . . . . . . . . . . . . . . . . . . 1

47.3 Chem i cal Pre ser va tives . . . . . . . . . . . . . . 11

47.4 Emul sifying Agents . . . . . . . . . . . . . . . . 41

47.5 En zymes . . . . . . . . . . . . . . . . . . . . . . 43

47.6 Mis cel la neous . . . . . . . . . . . . . . . . . . . 44

48. Food Ad di tives: In di rect

. . . . . . . . . . . . . . . . . . . . 1

49. Nat u ral Toxins

49.1 Myco toxins . . . . . . . . . . . . . . . . . . . . . 1

49.2 Aflatoxins. . . . . . . . . . . . . . . . . . . . . . 2

49.3 Af la toxin M

1. . . . . . . . . . . . . . . . . . . . 47

49.4 Deoxynivalenol . . . . . . . . . . . . . . . . . . 54

49.5 Fumonisins . . . . . . . . . . . . . . . . . . . . 56

49.6 Ochratoxins . . . . . . . . . . . . . . . . . . . . 63

49.7 Patulin . . . . . . . . . . . . . . . . . . . . . . . 75

49.8 Sterigmatocystin. . . . . . . . . . . . . . . . . . 80

49.9 Zearalenone . . . . . . . . . . . . . . . . . . . . 82

49.10 Sea food Toxins . . . . . . . . . . . . . . . . . . 86

49.11 Plant Toxins . . . . . . . . . . . . . . . . . . . 123

50. In fant For mulas, Baby Foods,

and Enteral Prod ucts

. . . . . . . . . . . . . . . . . . . . . . . 1

51. Dietary Supplements

51.1 Ephedra Alkaloids . . . . . . . . . . . . . . . . . 1

51.2 Glucosamine. . . . . . . . . . . . . . . . . . . . 10

51.3

b-Carotene. . . . . . . . . . . . . . . . . . . . . 13

51.4

Ginkgo biloba . . . . . . . . . . . . . . . . . . . 19

51.5 Saw Palmetto . . . . . . . . . . . . . . . . . . . 24

51.6 Aristolochic Acid . . . . . . . . . . . . . . . . . 27

51.7 Goldenseal. . . . . . . . . . . . . . . . . . . . . 31

51.8 Enzymes/Coenzymes . . . . . . . . . . . . . . . 33

51.9 Lycopene . . . . . . . . . . . . . . . . . . . . . 35

Ap pen dix A

Stan dard So lu tions and Ref er ence Ma te rials . . . . . . . . 1

Ap pen dix B

Lab o ra tory Safety. . . . . . . . . . . . . . . . . . . . . . 1

Ap pen dix C

Ref er ence Ta bles . . . . . . . . . . . . . . . . . . . . . . 1

Ap pen dix D

Guide lines for Col lab o ra tive Study Pro ce dures to

Val i date Char ac ter is tics of a Method of Anal y sis . . . . . 1

Ap pen dix E

Lab o ra tory Qual ity As sur ance . . . . . . . . . . . . . . . 1

Appendix F

Guidelines for Standard Method Performance

Requirements. . . . . . . . . . . . . . . . . . . . . . . . 1

Appendix G

Procedures and Guidelines for the Use of AOAC

Voluntary Consensus Standards to Evaluate

Characteristics of a Method of Analysis . . . . . . . . . . 1

Appendix H

Probability of Detection (POD) as a Statistical Model

for the Validation of Qualitative Methods . . . . . . . . . 1

Appendix I

AOAC INTERNATIONAL Methods Committee

Guidelines for Validation of Biological Threat Agent

Methods and/or Procedures . . . . . . . . . . . . . . . . 1

Appendix J

AOAC INTERNATIONAL Methods Committee

Guidelines for Validation of Microbiological Methods

for Food and Environmental Surfaces . . . . . . . . . . . 1

Appendix K

Guidelines for Dietary Supplements and Botanicals . . . . 1

Appendix L

AOAC Recommended Guidelines for Stakeholder Panel

on Infant Formula and Adult Nutritionals (SPIFAN)

Single-Laboratory Validation. . . . . . . . . . . . . . . . 1

Appendix M

Validation Procedures for Quantitative Food Allergen

ELISA Methods: Community Guidance and Best

Practices . . . . . . . . . . . . . . . . . . . . . . . . . . 1

Subject Index

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1

Index of Method Numbers

. . . . . . . . . . . . . . . . . . . . . . 1

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